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by Deborah Madison,Andy Harris,Sara Deseran,Nick Malgieri,Patricia Wells,Joyce Goldstein,Nancy Silverton,Jean-Goerges Vongerichten,Chuck Williams

ePub The Best of Taste (Williams-Sonoma) download
Author:
Deborah Madison,Andy Harris,Sara Deseran,Nick Malgieri,Patricia Wells,Joyce Goldstein,Nancy Silverton,Jean-Goerges Vongerichten,Chuck Williams
ISBN13:
978-1892374370
ISBN:
1892374374
Language:
Publisher:
Weldon Owen; First Edition edition (September 2001)
Category:
ePub file:
1398 kb
Fb2 file:
1482 kb
Other formats:
doc mobi lit rtf
Rating:
4.9
Votes:
330

FREE shipping on qualifying offers. Many of the world's greatest chefs have made a contribution to this cookbook. Marimar Torres, Joyce Goldstein, Nancy Silverton, Patricia Wells, Deborah Madison, Jean Georges Vongerichten to name a few.

Deborah Madison; Andy Harris; Sara Deseran; Nick Malgieri; Patricia Wells; Joyce Goldstein; Nancy Silverton; Jean-Goerges Vongerichten; Chuck Williams. Published by Weldon Owen (2001). ISBN 10: 1892374374 ISBN 13: 9781892374370.

Find nearly any book by Nancy Silverton. Get the best deal by comparing prices from over 100,000 booksellers. The Best of Taste (Williams-Sonoma). by Deborah Madison, Andy Harris, Sara Deseran, Nick Malgieri, Patricia Wells, Joyce Goldstein, Nancy Silverton, Jean-Goerges Vongerichten, Chuck Williams. ISBN 9781892374370 (978-1-892374-37-0) Hardcover, Weldon Owen, 2001. Find signed collectible books: 'The Best of Taste (Williams-Sonoma)'.

The Best of Taste book. The Best of Taste really does offer the best dishes from around the wo The hottest chefs in the food business have one thing in common, Taste, the lavish culinary magazine.

Deborah Madison, Jean-Goerges. Published September 2001 by Weldon Owen There's no description for this book yet. The Best of Taste (Williams-Sonoma) Close. 1 2 3 4 5. Want to Read. Are you sure you want to remove The Best of Taste (Williams-Sonoma) from your list? The Best of Taste (Williams-Sonoma). Published September 2001 by Weldon Owen.

Now the best of Williams-Sonoma Taste is collected in on. .Williams-Sonoma Best of Taste Cookbook. by Deborah Madison and Chuck Williams. Select Format: Hardcover.

Williams-Sonoma; The Best of Taste by Deborah Madison, Jean-Goerges Vongerichten, Chuck Williams, Nancy Silverton, Joyce Goldstein, Patricia Wells, Nick Malgieri, Sara Deseran, Andy Harris. Jul 20, 2001 kimmie. I hope everything goes well with Ernest. He gave you enough grief! Be sure to post your results and describe the taste the best you can. All will be forgiven then! Did you freeze dry some of the starter?

The Williams-Sonoma Cookbook and Guide to Kitchenware Williams, Chuck .

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The hottest chefs in the food business have one thing in common, Taste, the lavish culinary magazine. Now the best of Williams-Sonoma Taste is collected in one gorgeous volume, including innovative recipes from starters to desserts and illustrated with some of the best modern food photography available. The Best of Taste really does offer the best dishes from around the world, featuring recipes crafted for authenticity and freshness. Meal planning is made simple thanks to sections organized by course from starters to desserts and beverages. Cooks everywhere will find lasting inspiration in these pages, where favorite recipes from celebrated chefs and cookbook authors are at their fingertips.
  • I was a subscriber to Taste and thought I had kept all of the issues. When I saw the listing for The Best of Taste I was hoping for something more like the magazine and some of the articles that I enjoyed. This book is just a new compilation of recipes without the stories and information that I liked in the magazine. I may have missed that in the description. I will be donating this book.

  • "Good taste is one of those elusive qualities that most people find hard to define, even though they know it when they see it. In general, however, it denotes quality, simplicity, and ease. When applied to food, taste is also present when good ingredients are cooked in an honest way that highlights the essence of their taste, texture, and appearance." -Chuck Williams

    Chuck Williams' philosophy is to celebrate the pleasure of cooking. He opened his first store in Sonoma, CA in 1956 and now more than 200 stores have opened in the United States. He has literally helped to revolutionize cooking in America.

    My first introduction to a Williams-Sonoma store was when some friends bought me the cutest Les Garcons Dinnerware as a wedding present. French artist Guy Buffet is renowned for his whimsical impressionistic style and creates the porcelain plates, each with a different waiter. They are made exclusively for Williams-Sonoma and are a favorite collectible.

    Later, while walking through Bellevue Square in Bellevue, WA I saw the plates there and then fell in love with cooking stores.

    The Best of Taste is a 320 page compilation of the favorite recipes from the first year of Williams-Sonoma TASTE Magazine. Many of the world's greatest chefs have made a contribution to this cookbook. Marimar Torres, Joyce Goldstein, Nancy Silverton, Patricia Wells, Deborah Madison, Jean Georges Vongerichten to name a few.

    Throughout this cookbook, you will find 250 beautiful, larger-than-life photographs. Fascinating pictures of a bakery in Paris or a honey farm in Manhattan. There are also photographs of the techniques in the recipes to illustrate the food preparation steps.

    Each recipe has the most gorgeous picture and a full page with an easy to read ingredient list and numbered instructions.

    The contents include (with recipe selections):

    Introduction
    Drinks - Guava Colada to Tropical Delights

    Starters - Spicy Crab Cakes, Endive with Crab, Bacon wrapped dates, Balkan Meat-Stuffed Potato Pastries, the cutest Caviar Purses, Sizzling Shrimp with Garlic.

    Soups & Stews - Gorgeous Avocado-Cucumber Soup, Spanish Garlic Soup, Beef and Onion Stew.

    Salads - Marinated Zucchini and Goat's Cheese Salad, Apple, Celeriac and Chestnut Salad, Kidney Bean and Chicken Salad.

    Entrees - Matambre, Stuffed Lamb with Eggplant and Feta, Veal Involtini with Grilled Anaheim Chiles, Fish Baked in Salt, braised Short Ribs with Bok Choy.

    Sides - Green Garlic and Spinach Soufflé, Butternut Squash with Dates and Pistachios, Hot and Spicy Roasted Pears (from the cover), Stir-Fried Eggplant.

    Desserts - Buzzy Bees (cookies), Chocolate Chunk Cherry Biscotti (talk about heavenly), Chocolate Rum Truffles, Nun's Breasts with Pumpkin Cream (a pillow of pumpkin pastry cream atop a crunchy cornmeal oatmeal cookie, showered with powdered sugar), Plum and Grape Cobbler, Cherry -Almond Cake, Orange Custard, Pomegranate Sorbet and a divine Chocolate Soufflé.

    I feel a little heady just typing all those delicious dessert names.

    A definite collectable you will actually want to cook from! Also perfect for coffee table reflection. Just as fun to read as to cook from. Your heart will beat a little faster while you read (or one could say: "devour with your eyes") this cookbook.

    Truly an Exciting Cookbook filled with delicious recipes! If this book doesn't get you into the kitchen, nothing will!

    ~The Rebecca Review

  • easy-to-do menus, I've made about 40% of the menus in the book ... non-complicated and creative recipes, delightful!

  • Beautiful photographs, well laid out lists of ingredients, not a book for someone just starting out as cooking instructions are pretty terse.